Run out of taco, fajita, or other Mexican seasoning packets? look no further, the two seasoning mixtures below will replace those in no time. Why not make a big batch and store for other uses. Most of the ingredients are already in your cupboards and/or readily available in your local supermarket.
The other plus to this is, YOU control the salt and ingredients. If you have an herb garden in the summer, and have too much to use at once, dry them and use them in the mixtures.
Store in air tight container, zip lock bag with air removed, or in a vacuum sealed plastic bag.
Makes about 2 cups or enough to season 6 – 7 LBS of ground beef, bring on taco night!
- ¾ cup chili powder
- ¼ cup paprika
- ½ TBS cayenne pepper (or more if you wish)
- 1 TBS cumin
- 1 TBS coriander
- 3 TBS granulated garlic
- 2 TBS granulated onion
- 2 TBS dried minced onion
- 2 TBS dried Oregano
- 1 TBS ground black pepper
- 2 TBS Kosher Salt (Can be omitted or you can use less of more depending on your tastes)
- 2 TBS sugar
Combine all in a bowl to mix well.
Use about 4 – 5 TBS for a LB of ground beef (plus about 1/4 cup of water), chicken, turkey refried beans.
Mexican Seasoning (makes about a cup)
- 1 tsp cumin
- 1 tsp coriander
- 1 TBS granulated onion
- 2 TBS granulated garlic
- ½ tsp cayenne pepper
- 2 TBS dried cilantro
- 1 TBS paprika
- 2 TBS salt (optional or can be increased or lowered)
- ½ TBS white pepper (you can use black pepper if you don’t have white pepper)
- 2 TBS Freeze dried spring onion mix** or dried minced onion
- 1 TBS chili powder
Combine all in a bowl and mix well.
Good mixed with rice, used on fish, chicken in place of taco seasoning or combined with sour cream for a dip.
Other uses for Mexican Fiesta Night or Cinco de Mayo:
- Mash about 1 TBS with 2 ripe Avocados, 1/4 cup small diced onions, 1/2 diced tomatoes
- Rub on Flank/Skirt steak, let sit for about a 1/2 hour, then grill about 3 minutes per side for fajitas
- Mix with re-fried beans to add a little more flavor in a 7 layer dip or use in burritos
- Mix 1 TBS with 1 TBS tomato paste. Then sauté in 1/2 TBS extra virgin olive oil, 1 TBS unsalted butter, 1/2 cup fine dice onions. Then add in 2 cups of rice and 2.5 cups of water (or follow directions for the rice you are using) for a great mexican rice side dish. You can also use chicken stock instead of water, just make sure the amount of liquid you add is appropriate for the amount of dried rice.
- Sprinkle some on a salad of diced tomatoes, onions, cucumbers, cilantro, splash of lemon/lime juice for a quick salsa
- Sprinkle on baked potatoes with or without the works (sour cream, butter, chives, bacon..)